Pippin apple crumble with saffron

Ingredients:

For the compote :

- 1 kg reinette apples (or other variety of your choice)

- 5 pistils saffron

For the crumble :

- 150 g softened butter

- 150 g brown sugar

- 150 g flour

1. Infuse saffron pistils in 5cl hot water.

2. Peel and chop apples.

3. Cook apples in a saucepan with saffron water over low heat, covered, for 10 min. Apples should retain firm pieces.

4. Combine flour, sugar and butter in a bowl. Work with your fingers until you obtain a lumpy dough.

5. Pour the saffron apple compote into an ovenproof dish, followed by the crumble.

6. Bake for 30 min at 180°C. Serve piping hot with a scoop of vanilla ice cream.

Variation: You can replace the wheat flour with a mixture of flour and powdered almond, hazelnut, rice or coconut flour. This crumble is also excellent with any other fruit.

Tip: you can infuse your saffron in water the day before.